Going Greek (Greek Lamb and Tzatsiki recipe)

I was an extremely fussy eater growing up (except when it came to chocolate of course). My different foods on my plate weren't allowed to touch, I didn't eat chicken for a few years (just didn't like the look or smell of it), couldn't stand dairy and had tomato sauce with everything (except chicken). This is one of the many quirks my poor son has inherited from me. 

Getting him to try anything new is mission impossible, but on the odd occasion he does try something new and  actually likes it (gasp). We had a particularly difficult patch with him a few years ago (try 2 hours to finish a side plate of food) and after dining at a Greek restaurant he proclaimed his love for all things Greek. I immediately returned home and went crazy on Google to become an expert. After much trial and error I managed to get it just the way he likes it.

Tzatziki Recipe (serves 4 - 5)

Ingredients

500mls Double fat Greek yogurt 
1/2 x tbsp (7.5mls) freshly squeezed lemon juice
1/2 x (15cms) grated Mediterranean cucumber (squeeze juice out after grating)
1 x clove of garlic finely chopped
3/4 x tsp Italian Herbs (unsalted)
1/2 x tsp freshly ground pepper
1 x tbsp Green Leaf Olive Oil (proudly South African)

Just Add yogurt

Recipe

1. Add all ingredients together in a bowl and mix evenly

2. Cover and refrigerate overnight. Serve at room temperature.

Greek Lamb Recipe (serves 4 - 5)

Ingredients

1kg Lamb Leg chops

1 x Juice of lemon 

1 x tsp salt

2 x garlic cloves, minced

1 x tbsp Green Leaf Olive Oil (proudly South African)

1 x tsp black pepper 

2 x tsp Italian herbs (unsalted)

1 x chopped chili, optional (the Indian in me can't help it)

Recipe

1. Trim mutton of excess fat and marinade in the rest of the ingredients overnight

2. Turn heat up to high and add 15mls Green Leaf Olive Oil to a saute pan on the stove

3. Brown the mean once the oil is hot enough (do not discard the juices that are left in the bowl)

4. Turn the heat down to medium, remove the pan from the heat and add the left over marinade juices.

5. Simmer for 20 minutes then add 15mls freshly squeezed lemon juice and 30mls warm water. 

6. Repeat this process after another 15 minutes.

7. Simmer for 45 minutes in total or till meat is done.

Serve with pita and chopped cucumber, tomato & onion.

Mediterranean inspired plate from @CheckerSA

Now go break a plate! Opa!

Some like it hot (Lamb Chops)

This cold weather really makes me crave spicy food. Spicy food reminds me of a recent trip to India. It was an interesting culinary experience, but I still missed home food. Especially meat and specifically lamb chops. Every restaurant outing left me scouring the menu for any dish which might contain it, but left empty handed. Needless to say I made a turn at our local butcher the moment we came home and made my favourite lamb chop dish. It was divine! 

Those who know me will tell you that the way to my heart is through my stomach (a very large one at that). So I am always searching and adapting my favourite recipes to taste even better and better and better. Today's recipe is my take on masala chops. I would describe it as simple, spicy and sumptuous. 

Masala Lamb Chops (serves 4 - 5)

Ingredients:

1kg loin lamb chops - trimmed of excess fat

1 tbsp butter

1 large clove of garlic, minced 

1 teaspoon of crushed ginger

1 fresh chili, chopped

1,5 tsp fine salt

3/4 tsp coriander powder 

1 tsp cumin powder

1,5 tsp chili powder

3 tbsp warm water

1. Add salt, ginger, garlic, fresh chili, fine salt, coriander, cumin and chili powder to meat.

2. Mix properly to ensure even distribution

3. Melt butter in a pan over medium to high heat (do not let the butter burn or brown)

4. Quickly brown the chops on both sides (takes approximately 30 seconds per side)

5. Turn the heat down to a low to medium heat and add the water

6. cover and allow the chops to simmer till done and turn once half through (takes approximately 30 minutes). 

NB: It usually doesn't require any additional liquid, but add a tablespoon of warm water at a time if necessary.

Serve with round potato fries

Eat up!

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